2 chicken breast on bone
1tbs olive oil
1knob butter
175g pearl barley ( rinsed well)
1large white onion chopped
2 medium carrot peeled and chopped
2 celery sticks chopped
75 g smoked lardons
A couple thyme sprigs
1bay leaf
I medium potato peeked and cubed
1.5 lts good chicken stock
1-2 handfuls frozen peas
Double cream or crème fraiche ( optional )
1//lemon
Finely chopped chives
Salt / pepper
In a heavy casserole heat the oil and butter and gently fry the onion celery and carrot after a couple of mins add the lardons the cubed potato and the thyme sprigs fry to colour , Then pour in the barley, stir to coat well then add the chicken pieces the bay leaves some chopped chives and the stock and gently simmer wuth lid on for around 40 mins til the barley is tender . ( if it needs a little longer - keep going!)
Remove the bay leaf and the chicken. Strip and shred the chicken from the bone. Whilst you are doing this add the frozen peas and allow to simmer a further 5 mins to cook through. Add the shredded chicken to your soup, add a generous dollop of cream if you like and/ or a little squeeze of lemon taste and season accordingly with salt and pepper and serve garnished with a little more chopped chives. ( if your soup is too thick for your liking, add a little water 1/2 way through cooking.